Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Pecan | 1 half (4g) | 20 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 1/2 lbs fresh sweet potatoes
- 1/4 cup margarine
- 2 tbsp brown sugar, packed to
- -measure.
- 2 tbsp sweet'n low brown sugar
- -substitute
- 1/2 cup pecans, chopped
- =
Directions
Cut sweet potatoes in half crosswise. Place in large pot with lightly salted water to cover. Bring to a boil and boil until tender, about so minutes. Drain preheat oven to 350 degrees. When potatoes are cool enough to handle, cut crosswize in ¼ slices. Spray 1 ½ quart baking dish with non-stick cooking spray. Place half the potatoes in the baking dish, top with margarine, half brown sugar and half the sweet" n low brown. Repeat. Top with chopped pecans. Bake 20 - 25 minutes or until pecans begin to brown. Makes 8 servings. Calories: 250 per serving. Calories saved: 105 per serving. Souce: from the box of sweet"n low brown